World’s Favorite Hamburger Combinations (Share Yours)

May28

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“A hamburger is warm and fragrant and juicy. A hamburger is soft and non-threatening. It personifies the Great Mother herself, who has nourished us from the beginning.”

via Real Simple Dan Robbins Dec.1983

When men gather around a grill swapping stories, summer initiation rituals bloom in full force. There’s just something about burgers that say “Welcome home,” and for our family, this time of year means months of meals featuring the World’s Best Hamburgers.

How many of you shared some grilling time this weekend? Yes, I thought so. Such a wonderful part of the weekend, wasn’t it?

There’s something about the experience of grilling that just satisfies so many senses and by using our charcoal grill, those senses are elevated even a step further.

(Now, don’t get me wrong, this summer I am in the market for a mega size gas grill, but I will enjoy our Weber charcoal grill each and every day until I find my new one. It has a cool gas initiated turn on feauture for the charcoal.)

As hamburgers lay on that grill, they are a blank canvas: art waiting to be decorated.

I was shocked when I asked our 6’4″ 285 pound son if he could top his burger with ANY topping in the whole world, what would he slasher on top.

I responded to that with, “How come you never order that when we are paying at a restaurant?” (He loves to go with the most expensive burger choice when eating out.) 🙂
His favorite is the Whisky River BBQ Burger from Red Robin, which is basted with their signature Whiskey River® BBQ Sauce and lasso’d together with Cheddar cheese, crispy onion straws, lettuce, tomatoes & mayo.

Next time you grill out, let the creative “juices” fly.

Here are just a few to get you thinking outside the box. I started brainstorming by thinking locally in how we might top our burgers dictated from the flavors of my two home states, but this is just a start.

What are some of your Favorite Ways to Top Burgers?

(Please share in the comments)

Wisconsin Cheeseburger

: Wisconsin Cheese, Horseradish, Sauerkraut, Tomatoes, Lettuce (yes, a combo that is surprisingly good from German roots)

Make each sandwich with a slice of toast spread with mayonnaise, a layer of lettuce, tomato and bacon slices, a second slice of toast, pickles, hamburger and a third slice of toast. Cut each sandwich in half diagonally and garnish with more pickle slices

Oh my goodness! It must take you forever to grill meat/veggies for your family and guests on that little charcoal grill. How have you managed all these years without a gas grill? I think I’m shocked by that. LOL. Although charcoal and/or wood definitely tastes better.

I will take your shock away. We did have a gas grill years ago, but then it died and we went to a Weber charcoal one that has an ignited gas starter button. Our new one is bigger than this one, but yes, I definitely need to go back to gas because honestly, I won’t go through the commotion of getting all the charcoal done right. I pass it off to my hubby or son and if they aren’t around, no grilling for me. 🙂

My favorite way to enjoy a burger is with swiss cheese, bacon and bbq sauce! At my favorite burger joint where I used to live, this was called the Wild Western! It also had a fried onion ring on top. Yum!

Oh how I love grilling season and the versatility of burgers. Jen, I’m right there with you loving a variety of way to top burgers. Though I’m not a vegetarian and I love a mean lean beef burger, I’ve been making these triple bean veggie burgers that I’m wild about. I’ve been sharing them like mad with my freezer cooking classes and everyone loves them, I had to share with you. You must try if you like Bocca burgers. They are so much cheaper and tastier, plus freezer friendly. Enjoy, thanks for the burger party.